Add peas and cook until they are thoroughly heated. Season the mixture with salt, pepper, and lemon juice.

Step 4

Transfer the mixture to a tagine pot or platter. Garnish with cilantro sprigs.

Step 5

Tagine tips:

Step 6

Our recipes call for a skillet, but you can also cook using a tagine dish. If you use a heavy cast-iron enamel tagine such as All-Clad's or Le Creuset's, cut the liquid in the recipe by half; the dish's tight seal doesn't allow as much evaporation as a regular pan's.

Step 7

A tagine dish holds a limited amount of food, so use a small Dutch oven to make big amounts.

Step 8

For a dramatic table presentation in keeping with Moroccan custom, set the dish in the center of the table, slowly lifting the lid to release the heady aromas and show off the colorful meal inside.

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